Moroccan Vegetable Stew Recipe

What Spices Are Used in Moroccan Vegetable Stew?

This Moroccan vegetable stew gets its signature warmth and depth from a carefully balanced blend of spices:

• Coriander – Adds a bright, citrusy note that lifts the richness of the stew.
• Cumin – Provides earthy, nutty undertones and a classic North African flavor.
• Paprika – Contributes mild smokiness and a rich red color to the broth.
• Turmeric – Offers subtle warmth and a golden hue while enhancing the stew’s depth.
• Cinnamon – Brings a touch of sweetness and complexity that complements the vegetables.
• White pepper – Adds gentle heat and aromatic spice without overpowering the other flavors.

Together, these spices create the authentic Moroccan flavor profile that makes this vegetable stew aromatic, comforting, and uniquely vibrant.

Key Ingredients in This Recipe

• Chickpeas – Chickpeas, also called garbanzo beans add texture and protein to this recipe while keeping it vegetarian. Using canned chickpeas in this recipe cuts down on the prep time in this recipe. Swapping with dried chickpeas requires a bit more foresight since they need to be soaked for a long period of time then boiled.
• Lentils – Red split lentils are traditionally used in this recipe. The small, orange legumes cook much faster than many other varieties of lentils since the seed coat is removed and the lentils in half. Because they soften and become creamy they are often used for soups and stews.
• Yellow Onion – use yellow onion in this recipe for its mellow flavor when cooked. These onions with a brownish yellow papery skin are a great all-purpose cooking onion.
• Sweet potato – Sweet potatoes are a nutritious root vegetable with bright orangey flesh. Sweet potatoes have a naturally sweet flavor. Over half the US sweet potato crops are grown in North Carolina.
• Tomato paste – Tomato paste is concentrated tomatoes that have been cooked down until it becomes a thick, dense paste. I try to buy tubes of tomato paste rather than small cans. The tubes allow you to reseal and keep the paste for later (they last a long time) resulting in less waste.

A full ingredient list with exact amounts can be found in the recipe card below.

Swaps and Substitutions

• Vegetable broth: If you don’t have vegetable broth, use low‑sodium chicken broth for a richer flavor.
• Seasonal vegetables: Substitute squash with sweet potatoes, carrots, or eggplant depending on what’s available.
• Chickpeas: Use white beans or lentils instead of chickpeas for a different texture and protein variation.
• Dried fruit: Swap raisins for dried apricots, dates, or cherries for varying sweetness levels.
• Spices: Smoked paprika or turmeric can be added for extra depth and warmth.

How to Make Moroccan-Inspired Vegetable Stew (Step-by-Step)

1. Sauté aromatics. Heat a large heavy-bottomed pot over medium heat, add the olive oil and heat through. Next, add the onions, leeks and garlic and sauté until the onion is soft and translucent, about 6 minutes.
2. Add the spices. Add the coriander, cumin, paprika, turmeric, cinnamon, and white pepper, stirring to combine. Let cook, stirring frequently, until fragrant, about 2 minutes. Stir in the tomato paste.
3. Add the vegetables. Add the bell pepper, carrots, sweet potatoes, lentil and chickpeas, tomatoes, vegetable stock and 2 cups of water to the pot, stirring to combine.
4. Simmer the soup. Bring the mixture to a boil then reduce the heat to medium-low and let simmer about 1 hour and 30 minutes, until the lentils are cooked through and the sweet potatoes are tender. Add additional water ½ cup of water at a time if the soup becomes dry.
5. Serve. Remove the pot from heat and season with kosher salt. Stir in the orange zest and half the cilantro. Ladle the soup into warmed soup bowls. Top remaining cilantro and serve with warmed naan bread on the side.

How to Serve Moroccan Vegetable Stew

• With grains: Serve the Moroccan vegetable stew over couscous, quinoa, or fluffy rice.
• For garnish: Top with toasted almonds, pistachios, or fresh cilantro for added texture and brightness.
• With yogurt: A dollop of plain yogurt or labneh adds creaminess and balances the spices.
• With flatbread: Pair the stew with warm pita or naan for scooping.